Claim · model-written summary
Irradiation affected vitamin C concentration in all strawberry varieties, but the change was small compared with the large variation between varieties.
- Taxon
- strawberry
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Fragaria ×ananassae0 - Treatment
- irradiatione0
- Outcome
- vitamin C concentratione0
- Qualifier
- the change was small in comparison with the large variations observed between varietiese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties”
Title
William D Graham; M Hilary Stevenson Journal of the Science of Food and Agriculture 1997. doi:10.1002/(sici)1097-0010(199711)75:3<371::aid-jsfa890>3.0.co;2-p
Other claims from this paper (5)
- Intervention effect Dehydroascorbic acid content of strawberries increased immediately after irradiation.
- Intervention effect Irradiation, storage and cooking each reduced vitamin C concentration in potatoes.
- Intervention effect Irradiated potatoes stored for 5 months had similar or marginally higher vitamin C levels than non-irradiated counterparts.
- Intervention effect Cooking did not markedly reduce total ascorbic acid content of irradiated potatoes compared with non-irradiated potatoes.
- Intervention effect Microwave cooking was more destructive to vitamin C than boiling in lightly salted water in potatoes.